Cheddar beignets with sesame dressing
These deep fried cheesy choux pastries by Galton Blackiston are perfect served as bite-sized canapes and will kick off any dinner party in style.
- Cooking Time50 mins
For the beignets
- 50 gbutter
- 150 ml cold water
- 1 tsp sugar
- 75 g plain flour
- 50 g mature cheddar, finely grated, plus extra to serve
- 2 eggs, beaten
- Sunflower oil, for deep frying
For the sesame dressing
- 2 tbsp sesame oil
- 4 tbsp Kikkoman Naturally Brewed Soy Sauce
- 2 tbsp red wine vinegar
- 1 tbsp brown sugar
- 2 cm piece fresh ginger, grated
- 1lime, juice only
- 1 red chilli, chopped
- 1 cloves garlic, chopped
- 1 tbsp sesame seeds
- Good pinch szechuan pepper
- 2 spring onions, chopped
- dashes of olive oil
Remove from the heat and stir in the cheddar, followed by the eggs, one at a time, beating all the time until you have a smooth paste. Season with salt and pepper, and set aside.
Fill another heavy-based pan one-third full with sunflower oil and place over a moderate heat, do not leave this pan unattended. Using two spoons, add spoonfuls of the pastry to the pan - take care not to overcrowd the pan. Fry for about 5 minutes, or until they are nicely browned and have risen to the top.
Remove with a slotted spoon and drain on kitchen paper. Keep the finished beignets warm while you continue frying the rest of the pastry. While still hot, grate more cheese over.
Serve the beignets hot with a little dipping pot of the sesame dressing.To prepare the potato dauphinoise, finely slice the potatoes using a mandolin and set aside in water until required.